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Pumpkin Tea Bread Recipe

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This recipe for Pumpkin Tea Bread, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audrey McCarry
Added: Tuesday, January 8, 2008


3 Cups Sugar
1 Cup Salad Oil
3 Eggs
2 Cup Canned Pumpkin
3 Cups Flour
1/2 Tsp. Salt
1/2 Tsp. Baking Powder
1/2 Tsp. Soda
1 Tsp. Cloves
1 Tsp. Cinnamon
1 Tsp. Nutmeg

Preheat Oven to 350
Ungreased Bundt Pan or 2 Foil Loaf Pans

Blend sugar, oil, eggs and pumpkin together in large bowl. Sift together dry ingredients and add to creamed mixture. Pour into Pan and bake for 1 1/4 hours or until done. It is done if toothpick comes out clean when inserted or press lightly on top and it will spring back.

Bread may be served with whipped cream or toasted for breakfast. It keeps moist for days and may be frozen for later use.




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